Ingredient:
6 eggs, separated
175 g (6 oz) vanilla sugar or 175 g (6 oz) caster sugar and 1 tsp vanilla extract
450 ml (1/4 pint) double cream, whipped until thick

Method:
Whisk the egg whites (at high speed if using an electric mixer) until stiff but not dry. Add the sugar, 1 tsp at a time, and continue whisking until the sugar has been incorporated and the egg-white mixture is very stiff and glossy.

Put the egg yolks into a separate bowl and whisk at high speed with an electric mixer until blended thoroughly.

Gently fold the whipped cream and egg yolks into the egg-white mixture. Turn into a large shallow freezerproof container, cover, and leave the mixture to freeze for 8 hours.

Transfer the ice cream to the refrigerator for about 10 minutes before serving so that it softens slightly. Serve with crisp wafers.

Cappuccino ICE Cream
Substitute caster sugar for the vanilla sugar, and add 3 tbsp each coffee extract and brandy when folding the mixtures in step 3.

Lemon ICE Cream
Substitute caster sugar for the vanilla sugar, and add the finely grated zest and juice of 3 large lemons when folding the mixtures in step 3.